Salads, Soups & Chowders
Salad Monterey with Wild Alaskan Salmon and Lemon-Dijon Vinaigrette

Salad Monterey with Wild Alaskan Salmon and Lemon-Dijon Vinaigrette


  • 1 1/2 lbs. Wild Alaska Salmon fillets
  • 3 Tablespoon olive oil
  • 1 1/2 Tablespoon lemon juice
  • 1 1/2 tablespoon snipped chives
  • 1 tablespoon honey
  • 1/2 tablespoon Dijon-style mustard
  • 1/4 -1/3 cup walnuts, chopped and toasted
  • 1 pkg. (10 oz) ready-to-eat salad greens
  • 1 cup red seedless grapes, halved
  • salt and pepper
  • Preheat broiler. Place Salmon portions on a lightly oiled broiler pan and season with salt and pepper as desired. Broil Wild Salmon 4 inches from heat for 7 - 9 minutes or until fish flakes when tested with a fork. For Dressing : Combine oil, lemon juice, chives, honey and mustard in a shaker jar. Cover and shake well.Reserve half of the toasted walnuts for garnish. In large bowl, toss together desired salad mix, grapes and remaining walnuts and spoon salad mixture onto four dinner plates. Place one piece of Wild Alaska Salmon over each salad. Shake dressing and drizzle over each salad. Sprinkle salads with reserved walnuts. Garnish with fresh chives, grape clusters and/or lemon slices as desired. Serve immediately..
Creamy Salmon Soup

Creamy Salmon Soup


  • 1 1/2 pounds of Wild Alaska Salmon

  • 2 cups of hot water

  • 1 diced onion

  • 1 diced celery stalk

  • 1 chopped sprig of parsley

  • 1 quart of milk

  • 5 tbs. of butter or margarine

  • 5 tbs. of flour

  • 2 tsp. of salt

  • Dash of pepper

  • Skin and debone the Wild Alaska Salmon and grind very fine in a blender. In a large skillet with medium heat add the hot water and bring to a simmer. Add the Wild Alaska Salmon and stir constantly. Add onions and celery to milk and scald. Melt butter and blend in flour, salt and pepper. Add scalded milk gradually and cook until thick and smooth stirring constantly. Add Wild Alaska Salmon mixture and heat until smooth. Serve with parsley sprinkled over the top.

    The recipe is provided by ASMI

    Wild Alaskan Salmon Salad

    Wild Alaskan Salmon Salad


  • 8 oz. Cooked Wild Alaska Salmon or Smoked Wild Alaskan Salmon

  • 1 dill pickle diced

  • 1 Hard boiled egg, sliced

  • 2 Tbsp. Mayonnaise

  • 1-2 Tbsp. Ranch dressing

  • 1/2 Tsp. Parsley

  • 2 Tbsp. Onion, diced

  • Salt & Pepper to taste

  • 4 Lettuce leaves

  • In a bowl, mix well mayonnaise, ranch, parsley, and salt & pepper. Stir in pickle, onion and Wild Alaska Salmon. Serve salad mixture on lettuce leaves garnished with egg and tomato slices.

    Makes 2 servings.

    Grilled Halibut Salad with Raspberry Vinaigrette

    Grilled Halibut Salad with Raspberry Vinaigrette


  • 1/4 teaspoon paprika

  • 1/8 teaspoon freshly ground pepper

  • 4 (6-ounce) Wild Alaska Halibut fillets

  • Vegetable cooking spray

  • 1/4 cup raspberry-flavored vinegar

  • 1 tablespoon finely chopped fresh parsley

  • 1 tablespoon extra-virgin olive oil

  • 2 teaspoons finely chopped fresh basil

  • 1/4 teaspoon sugar

  • 1/4 teaspoon salt

  • 8 cups gourmet salad greens

  • Sprinkle paprika and pepper over each side of fillets. Arrange fillets in a wire grilling basket coated with cooking spray. Place on grill rack over medium-hot coals (350-400 degrees); grill, uncovered, 6 minutes on each side or until fish flakes easily when tested with a fork. Combine vinegar and next 5 ingredients in a jar. Cover tightly, and shake vigorously. Pour over greens, toss gently. Place 2 cups greens on each of 4 plates. Cut Each fillet into 1/4-inch slices; arrange fillets on otp of greens. Serve immediately.

    Yield: 4 servings

    Alaskan Halibut Chowder

    Alaskan Halibut Chowder


    • 2 lbs Wild Alaska Halibut
    • 1/2 cup finely chopped Onions
    • 1/2 cup finely chopped Green Peppers
    • 1/2 cup finely chopped Celery
    • 1/2 cup finely chopped Carrots
    • 6 Tbsp Butter
    • 3 cups Chicken Broth
    • 3/4 tsp Salt
    • 1/2 tsp White Pepper
    • 2 cups Milk
    • 3 Tbsp Flour
    • 2 1/2 cups shredded sharp Cheddar Cheese
    • 1 Tbsp minced Parsley
    • Remove any skin and bones from halibut; cut into bite-sized pieces. Saute vegetables in 3 Tbsp butter. Add halibut, chicken broth, salt, and pepper. Simmer, covered for 5 minutes. Add milk and heat gently. Combine remaining 3 Tbsp butter with flour and add to chowder. Cook and stir chowder until slightly thickened. Add cheese; cook and stir over low heat until cheese melts. Sprinkle halibut chowder with parsley. Makes 6 to 8 servings.
    Halibut Salad with Zesty Dressing

    Halibut Salad with Zesty Dressing


    • 2 lbs Wild Alaska Halibut boneless fillets; cooked, and cut into chunks
    • 1 cup mixed Nuts, halved
    • 1/2 cup defrosted Mixed Vegetables of choice
    • 1/2 Broccoli, chopped
    • 1 Red Onion, coarsely diced
    • 1/4 cup Button Mushrooms, sliced
    • 2 Green Onions, sliced
    • 1 bunch Watercress, washed
    • Zesty Dressing:
    • 3 Tbsp Olive Oil
    • 1 Tbsp fresh Basil
    • 2 Tbsp Tomato Paste
    • 1 Tbsp Mayonnaise
    • 1 clove Garlic, crushed
    • Arrange watercress on a platter. In a bowl, combine vegetables. Add the cooked halibut chunks and mix gently. In a blender, combine the oil, basil, tomato paste, mayonnaise and garlic. Blend well and pour over salad vegetables. Toss salad gently. Spoon salad onto watercress and serve chilled. Makes 6 servings.
    Seafood Stew

    Seafood Stew


    • 1 & 1/2 lbs. frozen Alaskan Cod, perch, sole or walleye fillets
    • 1 & 1/2 cups sliced onions
    • 2 cloves garlic, minced or pressed
    • 1 can (1 lb. 12 oz.) Italian plum tomatoes
    • 1 cup dry white wine or chicken broth
    • 1 cup water
    • 2 tbsp. chopped parsley
    • 1 & 1/2 tsp. dried basil leaves
    • 1/2 tsp. salt
    • 1/2 tsp. dried oregano leaves
    • 1 lb. shelled, uncooked shrimp, fresh or frozen, thawed
    • 1 can (8 oz.) minced clams, undrained
    • 5-6 cups cooked white, brown or wild rice
    • Thaw fish. Cut into 1-inch chunks. Heat 1/4 cup of the wine, onions and garlic in heavy skillet. Saute about 2 min. or until onion is soft. Add tomatoes, remaining wine, water, parsley, basil, salt and oregano. Cover and simmer 30 min. Remove cover. Add chunked fish. Simmer 10 min. longer or until fish is cooked through (it should flake easily) but not overcooked. Add shrimp and clams. Simmer 5 min. longer. To serve, spoon hot rice into large, shallow soup dishes. Ladle fish mixture over top. Top each serving with a little piece of butter if desired. Makes 4 servings
    Alaskan King Crab Chowder

    Alaskan King Crab Chowder


    • 1 lb Alaskan King Crab Meat (approx. 4-6 large legs)
    • 6 Tbsp Butter
    • 1/2 cup Red Onion; finely chopped
    • 1/3 cup Green Onion; finely chopped
    • 1 medium Tomato; chopped
    • 1/3 cup Celery; finely chopped
    • 1 cup Water
    • 3 medium baking Potatoes; peeled and diced
    • 2 cups Milk
    • 1/4 tsp Tabasco
    • 1/2 tsp Pepper
    • 1/4 tsp Salt
    • Cut Alaskan King Crab Legs into 2" sections. Remove meat from shell and flake. Using a large, heavy pot, melt the butter over low heat. Add the red onion, green onions, tomato, and celery. Cook over low heat for 7 minutes. Increase the heat and bring the water to boiling. Add the potatoes, reduce the heat to simmer, and cool 50 minutes. Stir in the King Crab meat and the remaining ingredients. Cook, stirring frequently, until the soup returns to simmering boil. Serve immediately. Makes 4 yummy bowls of Alaskan King Crab Chowder.
    King Crab Bisque

    King Crab Bisque


    • 1 lb Alaskan King Crab Meat (approx. 4-6 large legs)
    • 2 Tbsp Onion; finely chopped
    • 1/4 cup Butter; melted
    • 3 Tbsp all purpose Flour
    • 1/4 tsp Paprika
    • dash of ground White Pepper
    • dash of Salt
    • 1 quart Milk
    • fresh Parsley; chopped
    • 4 Bread Bowls (optional)
    • Shell and break King Crab meat into bite-sized pieces. Saute onion in butter until tender and golden. Blend in flour and seasonings. Add milk gradually, stirring constantly. Stir and cook until thick. Add King Crab meat and heat thoroughly. Serve King Crab Bisque in large soup bowls or Bread Bowls and garnish with a pinch of fresh parsley.
    Creamy King Crab Soup

    Creamy King Crab Soup


    • 1 lb Alaskan King Crab Meat (approx. 4-6 large legs)
    • 2 quarts Milk
    • 1/2 small Red Onion, finely chopped
    • 2 Tbsp finely chopped Celery
    • 2 Tbsp Butter
    • 1 Tbsp Flour
    • 1 tsp chopped fresh Parsley
    • 1/4 tsp Salt
    • 1/3 tsp White Pepper
    • Paprika (optional)
    • Shell and break Alaskan King Crab meat into pieces. Prepare a large double boiler. Combine the milk, onion, celery, flour, parsley, salt and pepper. Cook mixture in the double boiler 45 minutes, stirring occasionally. Add the King Crab meat and cook, stirring frequently, until the mixture is thoroughly heated. Sprinkle with a small pinch of paprika and serve immediately. Makes 4 servings.
    Oriental-Style King Crab Soup

    Oriental-Style King Crab Soup


    • 1 lb Alaskan King Crab Meat (approx. 4-6 large legs)
    • 2 Tbsp Peanut or Canola Oil
    • 1/4 cup thinly slice Mushrooms
    • 2 Tbsp Soy Sauce
    • 2 Tomatoes; finely chopped
    • 2 tsp fresh Ginger; grated
    • 4 cups Chicken Broth
    • 1 Tbsp Cider Vinegar
    • 2 Tbsp dry Sherry
    • 1 green Onion; finely chopped, top included
    • 2 Tbsp Carrots; finely grated
    • Shell and break King Crab meat into small pieces. Heat 1 Tbsp of the oil in a heavy pot over medium low heat. Add the mushrooms and saute 1 minute, stirring constantly. Add 1 Tbsp of the soy sauce, then cook for another minute, continuing to stir constantly. Add the tomatoes, crab meat, and ginger. Cook for 4 minutes, constantly turning the mixture. Add the chicken stock, reduce heat to low, and cook for 15 minutes, stirring frequently. Stir in the remaining ingredients. Simmer for an additional 10 minutes. Serve hot in 4 big bowls.
    Alaskan King Crab Dumpling Soup

    Alaskan King Crab Dumpling Soup


    • 1 Brussels Sprout; finely chopped
    • 1/2 Tbsp Butter
    • 1 lb Alaskan King Crab Meat (approx. 4-6 large legs)
    • 1/4 cup finely chopped Celery
    • 1 tsp Lemon Juice
    • 1/8 cup Water Chestnuts; diced
    • 2 Tbsp Soy Sauce
    • 6 Egg Roll wrappers
    • 1 small Egg, lightly beaten
    • 1 quart Chicken Broth
    • 1/4 cup Green Onion; finely chopped
    • Shell and break King Crab meat into small pieces. To prepare the filling mix, finely chop the brussels sprout. In a small, heavy pan, melt � Tbsp of butter over low heat. Saut� the brussels sprout in the butter, stirring frequently until it is tender, about 4 minutes. Transfer to a mixing bowl. Add the remaining filling ingredients to the mixing bowl and stir until thoroughly combined. Set aside. Brush the top of each wrapper with the lightly beaten egg. One wrapper will be the bottom of the dumpling and another with be the top. To assemble the dumplings, place 1 tsp of filling about � inch from each corner of the bottom wrapper and place another tsp of filling in the center. Each bottom wrapper should have 5 tsp of filling mix spaced equally across the wrapper. Place a top wrapper over each of the bottom wrappers with the filling mix between the two. Gently press around each mound of filling to seal finger-tight. Using a ravioli maker, cut out each dumpling. (If you don't have a ravioli maker, press around each mound with a small glass to seal, then use a sharp knife to cut out each dumpling. Allow 1/4 inch margin around each dumpling.) Set the prepared dumplings aside. In a large pot, heat the chicken broth to boiling. Drop all the dumplings into the broth. Boil 5 minutes. Garnish with chopped green onion and serve immediately. Makes 5 servings as a first course, or 2 as a main course.
    King Crab and Shrimp Gumbo

    King Crab and Shrimp Gumbo

    Creole Spice Mix Ingredients:

    • 1 Tbsp Sweet Paprika
    • 3/4 tsp dried Red Pepper flakes
    • 1 tsp ground Black Pepper
    • 1/2 tsp dried Oregano
    • 1/4 tsp Onion Powder
    • 1/4 tsp Celery Salt
    • 1 tsp ground dried Thyme
    • Gumbo Ingredients:
    • 1 large Onion, diced
    • 1 Green Bell Pepper, Diced
    • 1 Celery rib, diced
    • 2 Garlic cloves, minced
    • 1 3/4 cups canned Chicken Broth
    • 2 cups canned Tomatoes, seeded with juice
    • 5 oz trimmed Okra
    • 1 8oz bottle Clam Broth
    • 2 Tbsp Tomato Paste
    • 2 Tbsp fresh Chives, snipped
    • 2 tsp Creole Spice Mix (recipe above)
    • 1 lb Alaskan King Crab Meat (approx. 4-6 large legs) shelled and broken into bite-size pieces
    • 1 lb raw Shrimp, shelled
    • 1 tsp File Powder
    • White Rice, cooked
    • Combine all the ingredients for the creole spice mix in a screw-top jar. Cover, shake well, and set aside. Combine onion, green pepper, celery, garlic, and 4 Tbsp of chicken broth in a large saucepan. Cover and bring to a boil over high heat. As soon as the boil is reached, lower the heat to medium and simmer, covered, until the vegetables are tender, about 6 to 7 minutes. Stir in the tomatoes, okra, the remaining chicken broth, clam broth, tomato paste, chives, and creole spice mix. Cover and reduce heat to medium-low so the liquid just simmers. Simmer 20 to 25 minutes, stirring occasionally. Uncover the pan, add the Alaskan King Crab Meat and shrimp. Cook over medium heat just until shrimp are pink, about 2 minutes. Remove the pan from the heat and stir in the file powder. Let gumbo stand, covered, 2 to 3 minutes before serving over white rice. Serves 6.
    Kodiak King Crab Salad

    Kodiak King Crab Salad


    • 2 lbs Alaskan King Crab Meat (approx. 10-12 large legs) shelled and broken into bite-size pieces
    • Crisp Lettuce Leaves
    • 1 firm Tomato, diced
    • 1 Cucumber, cubed
    • Watercress
    • French Dressing
    • 6 Radishes
    • 1 Avocado, sliced
    • 2 hard-boiled Eggs, quartered
    • 2 Tbsp fresh Dill, chopped
    • Remove all pieces of shell from King Crab Legs. Chill crab meat, tomato, watercress, and cucumber in refrigerator before assembly. Line a pre-chilled salad bowl with the crisp lettuce leaves. Add chilled tomato, cucumber, and watercress. Toss lightly. Add King Crab meat and pour in French dressing. Toss lightly again. Border salad bowl with alternating slices of avocado, quarters of boiled eggs, and radishes. Sprinkle crab salad lightly with chopped dill. Serve immediately.
    Crab Louis Salad

    Crab Louis Salad


    • 1 1/2 lbs King Crab meat (approx. 8-10 legs) shelled
    • 2 large Tomatoes, cut into wedges
    • 2 hard-boiled Eggs, cut into wedges
    • 1 Cucumber, sliced
    • 8 spears Asparagus, cooked or canned
    • 1 sliced Avocado
    • 1/2 cup pitted Black Olives
    • Lettuce
    • Lemon or Lime wedges
    • Crab Louis Dressing: Combine 2/3 cup mayonnaise, 1/3 cup chili sauce, 1 Tbsp minced green onion, 2 tsp lemon or lime juice, 1 tsp prepared horseradish, and a dash of bottled hot sauce; mix well. Makes 1 cup. Remove crab meat from shells and cut into 2-3 inch pieces. Arrange crab, tomato, egg, cucumber, asparagus, avocado, and olives on individual lettuce-lined plates; garnish with lemon. Serve with Crab Louis dressing. Makes 4 Servings.
    Smoked Salmon Rice Salad

    Smoked Salmon Rice Salad


    • 3 cups long grain wild rice blend
    • 1 1/2 litre chicken stock, warm
    • 3 1/2 cups Apple Vinaigrette (see below)
    • 3 cups diced Smoked Wild Alaskan Salmon
    • 1 cup golden, plumped raisins (or dried cranberries)
    • 1 cup arugula (or baby lettuces), divided
    • 1 1/2 cups chopped hazelnuts, toasted
    • Vinaigrette Ingredients:
    • 3 Granny Smith apples
    • 3/4 cup sherry vinegar
    • 1/2 cup minced chives
    • 3 tablespoons minced shallots
    • 2 tablespoons lemon juice
    • 2 teaspoons salt
    • 1 teaspoon grouind black pepper
    • 1 1/2 cups olive oil, extra-virgin
    • Directions: Place rice blend in pot with stock and bring to a boil over high heat. Reduce heat, cover and cook 15-20 minutes or until rice absorbs all liquid and is tender (follow package directions). Remove from heat and let stand 15 minutes covered before fluffing. Bring to room temperature before using as directed. Toss rice mixture with 2 cups Apple Vinaigrette. Toss rice mixture with 2 cups Apple Vinaigrette. Cover and refrigerate until ready to serve. Apple Vinaigrette: In bowl combine diced apples, vinegar, chives, shallots, lemon juice, salt & pepper. Slowly whisk in olive oil. Cover and refrigerate for at least 1 hour before serving. For Each Serving: Place 1 1/2 cups arugula on chilled plate and top with 1 cup salmon-rice salad mixture. Garnish with 2 tablespoons hazelnuts and serve with 2 tablespoons Apple Vinaigrette.
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